same transformation in ripening of tomatoes ethalene given off potatoes first

Same transformation in ripening of tomatoes ethalene

This preview shows page 23 - 25 out of 25 pages.

-same transformation in ripening of tomatoes ethalene given off -potatoes, first cultivated in south america (peru, bolivia) -2 nd most stable food in the world, china produces 2/9 of all potatoes in world -high glycemic index -medium sized tomato has 3g protein, 1/2 RDA vitamin C, vit B, iron, potassium, zinc -can be purple, red variety of colors -1/3 of all french fries sold in McCain company, Canadian -onions and garlic (vangogh)0 -onion, eye irritant (compound is sulfur containing compound with one oxygen, that decomposes when heated)
Image of page 23
-cook onions, alteration in sulfur chemistry, no irritation in cooked onions (peel under water, compound water soluble thus no irritation to eye, decomposes) -sulfur compound not the aldehydes in the onion cause the irritation -sulfur compounds in alium family -many compounds have been found in onion and garlic that contain sulfurr bound to carbon (contribute to flavor and likely health properties) Vid 6 -eggs (yolk, and white), heated pan, cook very quickly eventually, sunny side up egg -yolk, 50% water, 1/3 fat 16% protein solidifies at 71deg -white 88% water and 12% protein 63 deg -more cooking because of fat content to solidify yolk -white protein translucent initially, yolk heated 63 deg or more, water is released, denatured protein (light no longer able to pass through) then see egg final product -start egg, aluminum pan, add water (blinding the egg, solidifies the yolk) -scrambled better by adding cheese, cream to soften egg -merengue (crack egg into bowl, scoop out yolk with shell) -whites in bowl, whisk, beat in air, until pre merengue material ready for cooking -brown egg from brown chicken, white is white chicken but not much difference in health (bigger yolk, bigger chicken, more feed) Vid 8 -boiling eggs (overcooked, yolk greenish color is FeS (iron sulfide )) -Fe++ + H2S FeS -no loss of nutrients and not toxic -components of egg yolk is lecithin ( emulsifier ) -oil dense than water, on top of water -mayonaise, use lecithin -oil and vinegar salad dressing (oil on top, water solution of vinegar on bottom) -one molecule that blends two together, flavor of two, add lecithin to mix -lecithin (long change hydrocaron (water) and oil, charged end) -mix is called emulsion ???? from yolk and lecithin present in yolk Vid 9 -Meat (red meats) -exterior pores contract, moisture contained in object cannot escap anymore, but imprisoned there when pores close (not true) Aristotle -temperature matters 100 deg Red, fiber uncoils -140deg pink, fiber coagulate, collagen dissolves -180 deg brown color, denser association fiber, dissolve more (cheap cut, high fat content, collagen dissolve more, need to cook more to soften) -high cuts priced meats middle temperature range,pinkness, redness for tenderness -tenderize tough cuts of meat, tenderizer - papain (natural), substance that will break down protein material in meat, softer, flavorful (breaks down toughness) -Rossini cooking, composed 3 operas, then stopped at 40 to eat gourmand (enjoy eating) -“Barber of Seville” -Tournedos Rossini, couton roasted, fillet mignon and fois grois -beef 60% water, 18% protein, 22% fat -pork 42% water, 12% protein, 45% fat
Image of page 24
Image of page 25

You've reached the end of your free preview.

Want to read all 25 pages?

  • Spring '11
  • Multiple
  • pH, Silent Spring, Food coloring, E number, Food additive

What students are saying

  • Left Quote Icon

    As a current student on this bumpy collegiate pathway, I stumbled upon Course Hero, where I can find study resources for nearly all my courses, get online help from tutors 24/7, and even share my old projects, papers, and lecture notes with other students.

    Student Picture

    Kiran Temple University Fox School of Business ‘17, Course Hero Intern

  • Left Quote Icon

    I cannot even describe how much Course Hero helped me this summer. It’s truly become something I can always rely on and help me. In the end, I was not only able to survive summer classes, but I was able to thrive thanks to Course Hero.

    Student Picture

    Dana University of Pennsylvania ‘17, Course Hero Intern

  • Left Quote Icon

    The ability to access any university’s resources through Course Hero proved invaluable in my case. I was behind on Tulane coursework and actually used UCLA’s materials to help me move forward and get everything together on time.

    Student Picture

    Jill Tulane University ‘16, Course Hero Intern

Stuck? We have tutors online 24/7 who can help you get unstuck.
A+ icon
Ask Expert Tutors You can ask You can ask You can ask (will expire )
Answers in as fast as 15 minutes